White Chocolate Cheesecake
White chocolate, a concoction of cocoa butter, sugar, and milk solids which literally melts in your mouth, adds an elegant touch to this cheesecake. Garnish it with dark and white chocolate curls and/or fruit for a delightful treat for any event. This would be a wonderful dessert for a reception or birthday, or to impress business associates at a meeting.
- 1 1/2 c. chocolate cookie crumbs
- 6 tbsp. butter, melted
- 1/3 c. blanched almonds
Combine ingredients in a food processor, then press into the bottom of a greased 9 inch springform pan. Bake at 350 degrees for 12 minutes. Meanwhile, prepare the filling. FILLING:
- 4 (8 oz. each) pkgs. cream cheese, softened
- 1 1/4 c. sugar
- 3 tbsp. cornstarch
- 1/4 tsp. salt
- 6 tbsp. flour
- 5 lg. eggs
- 8 oz. sour cream
- 2 tsp. vanilla extract
- 1 c. heavy cream
- 20 oz. good quality white chocolate, melted
Melt the white chocolate in a double boiler over low heat.
In a large mixing bowl, cream the cream cheese until smooth, being careful not to overbeat. Add sugar, cornstarch, salt, flour and mix until smooth. Add eggs one at a time, mixing to combine. Add sour cream, heavy cream and vanilla extract. Mix until just combined. Add melted chocolate; mix until just combined.
Pour into the crust in the prepared pan. Bake at 350 degrees for 30 minutes; then at 225 degrees for 1 hour 45 minutes, checking carefully in the last 15 minutes to make sure cheesecake is not too set. The center should jiggle. Then turn off the oven and let cheesecake cool in the oven with door open for 1 hour. Remove cheesecake from the oven. Cool and refrigerate at least 6 hours or overnight. Run a thin- bladed knife or spatula around the edge of the cake and remove the sides of the springform pan.
Decorate with fruit, chocolate curls, or whatever topping you prefer not more than two hours before serving.